Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw
Mind blowing Blackened Tilapia Fish Tacos exploding with flavor from a quick fish marinade and the most flavorful spice rub! They are topped with complementary refreshing sweet and tangy Pineapple Cucumber Slaw and addictive silky Avocado Crema are the BEST light, flavorful and filling Fish Tacos that rival any restaurant!  
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
Mind blowing Blackened Fish Tacos with a quick marinade and the most flavorful spice rub! These are hands down the BEST FISH TACOS ever! And the sweet and tangy Pineapple Cucumber Slaw and Avocado Crema hit this one out of the park! seriously better than my favorite restaurant!
  • 1.5pounds tilapia(I use 4 5 oz. fillets)
  • 6-8 6-inch corn tortillas, warmed
  • 1/2cup Mexican cheese blend, more or less
  • 2tablespoon olive oil, divided
  • 1tablespoon butter
  • 3tablespoons olive oil
  • 3tablespoons lime juice
  • 1tablespoon reduced sodium soy sauce
  • 1 1/2tablespoons Spice Rub(in directions)
Spice Rub
  • 1TBS EACH ancho chili powder, brown sugar
  • 1tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
  • 1/2tsp EACH dried oregano, pepper
  • 1/4teaspoon cayenne pepper(optional)
Pineapple Cucumber Slaw
  • 2cups chopped fresh pineapple
  • 2cups thinly sliced red cabbage
  • 1 medium cucumber, peeled and chopped
  • 1/4cup chopped red onion
  • 1/2cup loosely packed cilantro, chopped
  • 1tablespoon lime juice
  • salt and pepperto taste
Avocado Crema
  • 1 medium avocado
  • 1/2cup sour cream
  • 2tablespoons mayonnaise
  • 1tablespoon lime juice
  • 1/2teaspoon salt
  • 1/4teaspoon ground cumin
  • 1/4teaspoon garlic powder
  1. Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
  2. Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
  3. Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
  4. Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
  5. Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
  6. Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.
Recipe Notes

Total prep time does not include marinating.